Vegetarian sausages recipe

1. 1

   In a large bowl, mix 150g/5.5oz/3 cups of the breadcrumbs with the cheese, leek, apple and thyme.

2. 2

   Stir in the mustard, milk and 1 of the eggs and season with salt and pepper.

3. 3

   Shape into 12 sausages of equal size and chill for 30 minutes to firm up

4. 4

   Preheat the grill to high and line the grill pan with foil.

5. 5

   Beat the remaining egg in a bowl and dip each sausage in it, then roll in the breadcrumbs to coat.

6. 6

   Lightly brush the sausages with olive oil and grill for 12 minutes, turning occasionally, until light golden and crisp on the outside

7. 7

   Meanwhile, make the sauce.

8. 8

   Blanch the watercress in boiling water for 2 minutes, then drain and refresh under cold running water.

9. 9

   Finely chop the leaves and set aside.

10. 10

    Melt the butter in a heavy-based saucepan over a low heat, stir in the flour and cook, stirring for 1 minute.

11. 11

    Gradually whisk in the milk, increase the heat slightly and cook until thick, smooth and creamy.

12. 12

    Season with salt and pepper, then stir in the watercress and warm through

13. 13

    Put the cabbage and 2 tablespoons water in a saucepan and cook, covered, over a low heat for 2-3 minutes, stirring occasionally, until just tender.

14. 14

    Add the butter and caraway seeds, season with salt and pepper and stir until the cabbage is coated

15. 15

    Divide the cabbage on to four plates and top each portion with 3 sausages.

16. 16

    Serve with a spoonful of watercress sauce on the side

* Per serving · 4 servings · Values may vary.